The effect of active packaging on the storage of kiwifruit snacks

Dores, Cristino; Vieira, Ana Maria; Guerreiro, Adriana; Gago, Custódia; Miguel, Maria Graça; Faleiro, Maria Leonor; Dantuma, A.; Antunes, Maria Dulce

doi:10.17660/actahortic.2018.1218.74

Cited by 1 publication

(1 citation statement)

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“…Non-destructive technology was used as a complementary method of analysis in this experiment. For the acquisition of the kiwiberries diffuse reflectance spectra, we have used an optical setup consisting of a spectrometer (Hamamatsu C9405 CA, Hamamatsu, Japan) working in the range of 432-1147 nm, a tungsten light source (Ocean Optics HL 2000, Ocean Optics, USA) and a bifurcated optical fiber with a customized interactance probe described at Guerreiro et al [38]. As usual, the protocol includes the measurement of reference (Ref), dark (D) and sample spectra (S).…”

Section: Experimental Setup Of Vis/nir Measurementsmentioning

confidence: 99%

Enhancing the Storability of Hardy Kiwifruit (<em>Actinidia arguta</em> cv. ‘Ken´s Red’) with Edible Coatings during Postharvest Handling

Guerreiro,

Gago,

Passos

et al. 2023

Preprint

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The kiwiberry is a trendy variety that shows a high demand for consumption but presents commercialization challenges due to its short life. The purpose of this study is to compare the effects of edible alginate coatings in prolonging the shelf life of this fruit. Two different forms were tested (coarse emulsions(C) and nanoemulsions(N)) and the effects of two different coating application techniques (spraying(S) and dipping(D)) were tested. Additionally, the use of Vis-NIR for quality monitorization was assessed as well. Fruits were treated with ten different treatments, using the following base formulations:Alginate(AL) 2%(w/v) enriched with eugenol(Eug) and citral(Cit) at minimum inhibitory concentrations (0.10% and 0.15%) and double MIC. Samples were taken from cold storage (0° C), at 2 and 4 weeks. For fruit quality evaluation, colour analysis, firmness, soluble solids content, dry matter and weight loss were performed. During storage, the colour and SSC parameters increased. Firmness decreased over time.Weight loss was the parameter with higher significant differences, increasing over time and more pronounced in treatments with higher essential oils components. This study suggests that AL-S, AL-D, AL-Cit 0.15+Eug0.1-N-S, AL-Cit0.15+Eug0.1-N-D and AL-Cit0.15+Eug0.1-C-D can preserve kiwiberries quality. Moreover, we verify that the Vis-NIR spectral analysis could be beneficial for performing coatings discrimination.

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Section: Experimental Setup Of Vis/nir Measurementsmentioning

confidence: 99%